Pear Wine

[Ernest T Bass]

Yep, still stuck

This morning the air/lock was full of foam and a little liquid on the counter. Still smells okay, no foul odor. SpGr is still at 1.021. Looks like, out of 7 gallons of must, if we save it, I may get gallon of wine - "what a experience this has been". Thanks for all the help from everyone.
Semper Fi
Bud

 

[dralarms]

Run it through cheese cloth, you will save most of your wine. You will still have some sediment but get rid of most of the big stuff.

It's not a loss yet, sure you will loose some but saving 5 gal is better than pouring it out.

 

[Dend78]

im really surprised by what you have going on here, i started mine close to the time you started yours and mine is clearing out nicely, nothing crazy going on. you just dumped fruit right in primary correct? I used a couple of straining bags for mine, and i put the squeeze on them pretty good with no ill effect noticed yet.

 

[Ernest T Bass]

Pear Night-mare

Right, I just dumped the pears in the bucket, they were peeled, cored, and sliced real thin. I think what I'll do from now on is, put a little 1/16th tsp/gal of k-meta in the freezer bag, or betteer yet, spread the fruit out and spray the k-meta (1/16 tsp/gal) on it and then freeze it, that way when it thaws, it will be protected----what you think?
Semper Fi
Bud

 

[Turock]

It seems like you don't understand what I've been saying--so what more can I tell you? I'm saying it again--the ferment is stuck because you didn't use enough meta during the long thaw process and now your ferment is stuck because of too much biological competition. I warned you in my initial instructions on this ferment to meta sufficiently. I'm getting frustrated because you don't seem to comprehend what I've been trying to say ALL along.

Go-ferm and fermaid K may get it going again--you might have to add yeast hulls too. I thought you were waiting for the delivery of the go-ferm and fermaid K--I told you to hold it over in a carboy until it arrives--then get it out into a vat again, dose and try to restart. There's no more I can do to help you if you aren't following instructions.

Access the Scott Labs book you found online--there is a whole dissertation there on stuck ferments and you can read it for yourself.

 

[Dend78]

yeah turock is on to something there, i think i had the same issue with my banana sherry and had I read some more about i probably would have been able to make it take off again but im a lil to impatient

as for the thaw thing yes i would probably spary it on, possibly use some asorbic acid in the spray mixture as well to help slow the browning.

 

[Ernest T Bass]

Post #44

Was a reply to Post # 43

 

[Dend78]

another thing i didint hard freeze mine i put em in the freezer for a day or less just enough to ice over a bit.